Anna N

I really appreciate you posting your meals when you use the Ninja Speedi but I'm still anxious to see if anybody is using it to create a whole meal – – protein, carb and vegetable. I've watched dozens of YouTube videos but I'm a sceptic at heart where these are concerned.

Both meals look delicious but oh that salad! It is amazing.

Progresso Italian wedding soup. Miles ahead of Campbell's version. (Pottery by @patris.)

Not very exciting to look at. Scrambled eggs seasoned with Penzy's Mural of Flavor. The flavour was mild but pleasant without any dominant notes.

And finally @JoNorvelleWalkershares some of the responsibility for this!

That was my thought too. You'd be very welcome!

Played a major part in my upbringing. I have noted before that my uncle was the game keeper on a huge estate in Lincolnshire and often came home with rabbits which my aunt would turn into the most amazing rabbit pie. And my father-in-law who emigrated to Canada from Denmark and arrived with very little, kept his family going with paper routes and rabbits he caught along the way!

At the top is a Cave-aged Blue from TJ's. The Beehive Cheeses are from @Chocolot. The chuck eye has some siblings in my freezer.

Kerry makes the world a better place and not just for me! You are right we need more Kerrys in this world. Most of those who have known Kerry become better human beings as a result of her quiet example.

Mural of flavor.

Though unfortunately I could not attend or help with this year's Chocolate Workshop , I nevertheless benefitted enormously from it. To the left @Chocolot's signature packaging and wonderful bonbons! To the right a selection from the Show and Tell session of the workshop with some of the product from the workshop itself. then, as if @Kerry Bealdid not have enough to do keeping everybody on track of the workshop she found time to visit Trader Joe's, Sam's Club, Wegmans and who knows what else. There will be more photos to follow as I get up the energy.

Sourcing lunch was a bit of a challenge today. It is a holiday and a Monday. Many restaurants close even on a non-holiday Monday and even more today. So after having our hopes dashed when we discovered that Rose in the Kitchen was closed, returned once again to Montforts. I knew I was not particularly hungry and fancied a bowl of soup and a small sandwich. Unfortunately the only sandwiches they offer are in pita bread and that wasn't quite what I wanted. Oh well. I settled for a bowl of their beef goulash soup which was not nearly as good as the last time I ordered it. @Kerry Bealsupplemented her goulash soup with falafel. Not our greatest lunch by any means.

Yes, there are a couple of recipes in the book also that call for Pepperidge farm bread. There is James Beard's famous onion sandwich and shrimp toasts. It's funny that I take umbrage at a chef who insists on a particularly rare sea salt as the only option but allow Gabriel Hamilton to have her bread.

Thanks @FauxPasand @Katie Meadow I did catch a glimpse of the cycle tour but did not pursue it. The future of Prune seems very murky.

Now if only they were golden! But then they wouldn't be so tasty.

Does anyone know what is happening to Prune and Gabrielle Hamilton.? I searched and searched but did not come up with any satisfactory answer.

Wow. They all look amazing. I am especially taken with those mushroom tarts,

And when one of her "signature" dishes consists of nothing more than radishes, butter and salt (for which guests will be charged a premium price), you begin to understand the need for the admonishments to the staff. Such simple ingredients must be perfect and perfectly presented. I am reminded of Alice Waters perfect peach.

Not to mention a little bubbly of course. Congratulations on another birthday. Looks like you are perhaps operating on more cylinders than you were!

That's too bad. I have the Kindle edition. It does contain the handwritten notes but otherwise looks perfectLy normal. I can see how some of her admonishments could become annoying but I found them quite revealing of her personality. I only meant to look at the format to comment but found myself drawn right in and spending considerable time rereading it!

Glad that someone is spoiling you for a change. Rodney's breads are always amazing.

Thanks for this. It brought some light to a rather dark afternoon.

Interesting. When you look back do you have any sense, when you were cutting them up, that one was different from the other?

Thanks. Looks pretty much the same as the one I linked to, as you noted.

Thanks I was not able to access this one either without surrendering my email address which I choose not to do.